Cranberry Glazed Root Vegetable Medley

Root vegetable medleys shine in American harvest cooking, where roasting concentrates natural sweetness. This sheet-pan version gets a bright cranberry-maple glaze with balsamic and rosemary, turning carrots, parsnips, and sweet potatoes into a glossy vegetarian dinner centerpiece.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 390 cal
• 10g protein
• 52g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 lb carrots, peeled and cut into 2-inch batons
• 3/4 lb parsnips, peeled and cut into 2-inch batons
• 1 lb sweet potatoes, cubed
• 1 large red onion, cut into wedges
• 1 1/2 cups fresh cranberries
• 3 Tbsp olive oil
• 3 Tbsp maple syrup
• 1 1/2 Tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 Tbsp fresh rosemary, minced
• 1 tsp garlic powder
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 4 cups baby arugula
• 4 oz goat cheese, crumbled
• 1/4 cup toasted pumpkin seeds

Instructions

1. 1Preheat the oven to 425°F. Line two large rimmed baking sheets with parchment for even browning and easy cleanup.
2. 2In a large bowl, toss the carrot batons, parsnip batons, sweet potato cubes, and red onion wedges with olive oil, maple syrup, balsamic vinegar, Dijon, minced rosemary, garlic powder, salt, and black pepper until every piece is glossy.
3. 3Spread the vegetables in a single layer across the two pans, leaving space between pieces so they roast rather than steam. Reserve any remaining glaze in the bowl.
4. 4Roast for 20 minutes, then rotate the pans and scatter the fresh cranberries evenly over the vegetables. Drizzle any leftover glaze from the bowl over the top.
5. 5Continue roasting another 15 to 18 minutes until the root vegetables are caramelized at the edges, fork-tender, and the cranberries have softened and begun to collapse into sticky pockets.
6. 6Remove from the oven and let the pans rest 3 minutes so the glaze thickens slightly on the hot vegetables.
7. 7Divide the baby arugula among four shallow bowls or plates to form a peppery base.
8. 8Spoon the hot cranberry-glazed root vegetables over the arugula so the greens wilt lightly from the heat.
9. 9Finish each plate with crumbled goat cheese and a sprinkle of toasted pumpkin seeds. Serve immediately as a colorful vegetarian dinner main.